INGREDIENTS
- 1 lemon
- 1 teaspoon Dijon mustard
- 1/3 cup walnut oil or olive oil
- 2 tablespoons minced shallot
- 1 1/2 pounds green beans, trimmed
- 2/3 cup walnuts, toasted, coarsely chopped
PREPARATION
- Remove peel from lemon with vegetable peeler and cut into very fine strips. Cut lemon in half. Squeeze enough juice to measure 2 tablespoons; transfer to small bowl. Whisk in mustard, then oil and shallot. Season with salt and pepper.
- Cook green beans in pot of boiling salted water until crisp-tender, 5 to 6 minutes. Drain; pat dry.
- Combine beans, walnuts, and lemon peel strands in large bowl. Add dressing; toss to coat. Season salad to taste with salt and pepper and serve.
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